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Queen of Tarts
Queen of Tarts is a traditional British recipe for a classic tart of a raspberry jelly set in a blind-baked rich pastry case decorated with pastry hearts and diamonds with gold lustre. The full recipe is presented here and I hope you enjoy this classic British version of: Queen of Tarts.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Makes:
12
Rating: 
Tags : Dessert RecipesBaking RecipesBritish Recipes
Queen of Tarts: British recipe for a raspberry jelly tart in a rich shortcrust base with gold lustre pastry hearts and diamonds served as a dessert.
Ingredients:
500g plain flour
100g icing sugar
250g butter, chilled and diced
2 eggs, beaten
1 tbsp milk
edible gold lustre dust, to decorate
500g fresh raspberries
30g caster sugar
2 gelatine leaves, soaked in 1 tbsp cold water, until softened
Method:
Sift together the plain flour and icing sugar into a large bowl. Add the butter and rub into the flour mix with your fingertips until the mixture resembles breadcrumbs. Now mix in the eggs and milk. Bring the dough together as a ball, wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.
Turn the dough out onto a lightly-floured work surface and roll out to about 5mm thick. Use this to line the base and sides of a 23cm diameter fluted tart tin. Trim the pastry neatly then roll the scraps and use pastry cutters to cut out the diamonds and hearts for the decoration (arrange these on a baking tray).
Cover the lined tart tin with greaseproof (waxed) paper and fill with baking beads. Transfer to an oven pre-heated to 170°C (Gas Mark 3) and bake the tart base and the decorations and bake for about 5 to 8 minutes then set aside to cool.
Once the biscuits have cooled spray them with edible gold lustre.
In the meantime, combine the raspberries, sugar and 1l water in a saucepan until the sugar has dissolved. Bring to a simmer and cook for 3 minutes. Take off the heat, turn into a fine-meshed sieve and push through with the back of a spoon to isolate the pulp from the seeds.
Turn the purée into a clean pan, bring to a simmer and cook for 2 minutes then add the soaked gelatine leaves (squeeze any excess liquid from these first). Take off the heat and set aside for between 10 and 15 minutes, or until the gelatine has dissolved.
Strain into a jug and set aside to cool slightly before pouring this raspberry jelly into the pastry case. Chill in the refrigerator for at least 3 hours, or until completely set then top with the pastry shapes just before serving.
